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I put it on at 9:00 last night and pulled it off at 7. The grate temp ranged from 240-270. I have a maverick. It's like it flew right though the slate. I plan on serving around 6 tonight. Currently it's foiled, troweled in a cooler. If I putting in the fridge, I guess I should let it cool for a couple hours.

I've done it but it's not recommended. If you are going to try the hold,, lots of towels.Stuff it full so it's fully insulated. If the temp of your brisket drops below 140 for more than 4 hours, you are definitely in the danger zone. I would still eat it for 6-7 hours past but just know it's a risk. This would be the outer limit of a safe hold assuming you can keep your temps up in the cooler.

FTC times vary depending on initial temp, bone or no bone, # of foil wraps, # of blankets, etc. I don't have any issues keeping it above 140 for 8 hrs (used towels fresh from dryer). Depending who we're feeding, we've FTC until it reaches 140 (keep probe in butt inside with reader outside cooler to monitor temp) and then pull it and place pulled pork in slow cooker. Since you're already FTC, I would wait until it hits 140, then pull (as mentioned, it can be at / below 140 for a little bit and still be safe),and then pull and place in slow cooker.

Probe in, it's been FTC since 7. Temp at 149, I'm living on the edge. If it drops below 140' I'll fridge it.

Just remember, even by the strictest standards, it's safe to eat 4 hours AFTER it drops below 140. If you are on the east coast, you should be fine. If not, you are going to have to make a judgement call. I like where Steven is headed with the oven. Reheated brisket sucks but it's not worth getting sick over.

I'm with C-T on the food safety guides being tight. Salt and smoke are preservatives so it will not be a hospitable environment for bacteria. My thought was if you have a proof setting you will get around 170* to keep it warm.